We like to cook. We like to eat. We like to try (and sometimes invent) new recipes and find new places to shop, and sometimes we go out of our way to find specific ingredients. Our tastes are pretty diverse, and sometimes our food adventures lead us to interesting places. We invite you to join us on our adventures.

July 20, 2011

The recipe was good, but very sweet. I reduced the sugar and have been tinkering with the other ingredients almost every time I've made a batch. It's not what I'd consider a finished project, but is still a wonderfully refreshing and different frozen dessert. The problem I'm trying to overcome is the slow freeze time/ fast melt time. Maybe there's too much grape juice? I also think the color is much too subtle, and probably the next batch I make (should be soon) will have a drop or two of coloring to give a more purple tone.

If you have any suggestions on making the sherbet less melty, please send me a comment!

2. Follow the instructions for freezing for your machine. If you have the type of ice cream maker that stops when the ice cream is thick enough, be aware that no matter how much ice and salt you add outside the cream canister, it will never stop! I let the machine process for 30-45 minutes.

Note: Don't be surprised if the sherbet hasn't set up much when you take it out of the freezer container. It will harden or "cure" in the freezer. After it's completely frozen, the texture is great, and the grape juice makes it a very refreshing treat.

About Me

Jeffrey here. I'm a licensed psychotherapist, but I won't be writing about that here, because this blog is about cooking and things food-related. My love of cooking developed out of my love of eating tasty stuff, and while I have no professional training in the culinary arts, I like to think I'm a pretty darn good cook.

Hi, I'm Juli. I'm a country cook, was brought up in small-town Iowa and loved my local 4-H group. I like my recipes simple and tasty!